Hi guys, ShiraRD here! Happy Hanukkah to all of our readers who are celebrating this week. Hanukkah is probably my favorite holiday, and that’s in large part due to latkes (You might remember my recipe for lighter latkes that I shared here on LC.com last year). Since latkes and gelt are usually the main event of the Hanukkah celebration, I like to keep the dessert simple. These cookies are completely vegan and paleo right down to the frosting, but you would seriously never know. I hope you love them as much as I do!
Clean Hanukkah Cookies
Makes around 20 cookies
For the cookies
- 1 ½ cup almond flour (I like using hazelnut flour, too)
- 1/3 cup tahini
- 1/3 cup maple syrup
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ¼ tsp. sea salt
- Hanukkah cookie cutters (You can use kitchen scissors or a knife to create freehand shapes if you don’t have cookie cutters on hand)
For the frosting
- 7 Tbsp.coconut oil, melted and still warm
- 1 Tbsp.maple syrup
- 2 tsp.vanilla extract
- 2 capsules blue green algae for the blue, 1 tsp turmeric for the yellow (I promise you can’t even taste these!)
1. Preheat oven to 350 degrees F.
2. Whisk the flour, baking soda and sea salt. In a separate bowl mix the tahini, maple syrup and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined.
3. Roll out the dough until 1/4 inch thick. Place in freezer for 20
4. Prepare frosting by mixing all ingredients except for algae and turmeric until well combined. Split the frosting mixture in half and then mix in algae and turmeric into the separate bowls until well combined. Chill in refrigerator for 15 minutes.
5. Cut cookies into desired shapes and place on parchment lined baking sheets, arranging cookies evenly about 2 inches apart.
6. Bake cookies for about 8 minutes, or until bottoms are golden.
7. Top with frosting. Enjoy!
Are you going to give these yummy Hanukkah cookies a try?